Weeknight Spinach and Feta Quiche (Ready in 50 Minutes)
A quiche that tastes like you spent all afternoon on it, but actually comes together in under an hour. The filling is creamy and savory, packed with wilted spinach and salty feta, all set in a crisp, buttery crust.
It is the kind of meal that works just as well straight from the oven on a Tuesday as it does sliced cold the next day for lunch.
What Makes This Quiche So Good
The spinach stays tender and earthy without turning watery, because you squeeze out every last bit of moisture before it hits the eggs. And the feta does two jobs at once: it seasons the custard and leaves little pockets of tangy saltiness in every bite.
I use a blend of mozzarella for stretch and half-and-half for a custard that sets up silky, not rubbery. The crust is store-bought, which keeps the whole thing firmly in weeknight territory. No one will know unless you tell them.
Ingredients
- 1 refrigerated pie crust: from a 14-oz package, softened as the box directs
- 1 tbsp olive oil
- 5 oz fresh baby spinach: about 5 packed cups
- 4 large eggs: room temperature if you remember, but cold works too
- 1 cup half-and-half: whole milk plus a splash of heavy cream also works
- 4 oz feta cheese: crumbled, the block in brine has better flavor
- 1/2 cup shredded low-moisture mozzarella: not fresh, which releases too much water
- 1/4 tsp fine sea salt: go light because feta is salty
- 1/4 tsp black pepper
- Pinch of ground nutmeg: optional, but it brings the spinach to life
Variations / Substitutions
- Kale or chard: blanch first, then squeeze very dry, and add 2 extra minutes to the sauté step.
- Dairy-free: use a plant-based pie crust, swap the half-and-half for unsweetened oat creamer, and replace feta with a firm dairy-free cheese that crumbles.
- Add bacon: cook 4 strips until crisp, crumble, and stir into the custard before baking.
- No mozzarella: an equal amount of Gruyère or Swiss gives a similar melt and a little more nuttiness.
If you love the ease of quiche but want a crustless version, try my recipe for Cheesy Crustless Quiche Lorraine.
How to Make Spinach and Feta Quiche
Step 1: Wilt the Spinach
Preheat your oven to 375°F (190°C). Warm the 1 tbsp olive oil in a large skillet over medium heat. Add the 5 oz spinach and cook, tossing with tongs, for about 2 minutes, just until fully wilted.
The spinach will shrink dramatically and turn glossy and dark green. Once it is cool enough to handle, grab handfuls and squeeze out as much liquid as you can. Set it aside on a cutting board and give it a rough chop.
Step 2: Whisk the Custard
In a large bowl, whisk the 4 eggs until the whites and yolks are completely blended. Pour in the 1 cup half-and-half, then add the 1/4 tsp salt, 1/4 tsp pepper, and the pinch of nutmeg.
Whisk until the mixture is smooth and a shade lighter in color, about 30 seconds. You are not looking for volume here, just a uniform base that will bake into a soft, even custard.
Step 3: Layer the Filling
Drape the softened pie crust into a 9-inch pie plate, press it gently into the corners, and crimp the edges. Scatter the chopped spinach across the bottom, then sprinkle over the 4 oz feta and the 1/2 cup mozzarella.
Pour the egg mixture slowly over the cheese and spinach, letting it settle around everything. If some feta peeks through, that is exactly right.
Step 4: Bake Until Golden
Slide the quiche onto the middle rack and bake for 35 to 40 minutes. The edges will puff and turn golden, and the center should wobble just slightly when you nudge the pan. A knife inserted one inch from the edge should come out clean.
If the crust edges brown too fast, loosely cover them with a strip of foil after about 20 minutes. The custard keeps setting after it leaves the oven, so that slight jiggle in the middle is the signal to pull it.
Step 5: Slice and Serve
Let the quiche rest on a wire rack for at least 10 minutes before slicing. This pause lets the custard finish firming up and makes for neat, clean wedges.
Slice into 6 pieces and serve warm or at room temperature. The top will be lightly bronzed and the filling soft and creamy, with bright bits of spinach throughout.
Tips for a Reliable Quiche
- Dry spinach is everything.: Any extra moisture turns the custard watery and the crust soggy. Squeeze the cooked spinach hard, and then give it one more squeeze.
- Blind-bake the crust if you want an extra-crisp bottom.: Prick the dough, line with foil and pie weights, and bake at 400°F for 10 minutes before filling. Subtract 5 minutes from the overall bake time.
- Room-temperature eggs blend more smoothly.: If you keep them in the fridge, set them in a bowl of warm water for 5 minutes before cracking.
- Check the quiche a few minutes early.: Every oven runs a little differently, and overbaking is the fastest route to a rubbery texture.
Bake times by crust type:
| Crust | Blind-baked? | Bake time |
|---|---|---|
| Refrigerated pie crust (not blind-baked) | No | 35–40 mins |
| Refrigerated pie crust (blind-baked) | Yes | 30–35 mins |
| Frozen deep-dish pie shell | No | 40–45 mins |
Storing Leftover Quiche
- Refrigerate: Tightly wrap leftover slices or place them in an airtight container for up to 4 days.
- Reheating: Warm slices in a 325°F oven for 10 minutes, or in a dry skillet over low heat to recrisp the crust. The microwave works in a pinch, though the crust will soften.
What to Serve With Spinach and Feta Quiche
A simple lemony arugula salad cuts through the richness of the eggs and cheese, and the peppery greens echo the spinach. For something warm, roasted cherry tomatoes with a drizzle of balsamic bring a sweet-tart note that rounds out the salty feta. Even a cup of brothy soup, like a light minestrone, turns the quiche into a full supper.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, thaw a 10-oz package and squeeze it completely dry, then measure out 5 oz after squeezing. You can skip the sauté step and add it straight to the pie.
Do I have to blind-bake the crust?
No, a refrigerated pie crust baked directly with the filling still turns out flaky. Blind-baking gives a slightly crisper bottom, but the quiche is fully cooked and delicious either way.
Can I make this quiche ahead of time?
Absolutely. Bake it fully, cool, and refrigerate overnight. Serve at room temperature or reheat as directed. It is even better the next day once the flavors settle.
Why did my quiche puff up and then sink?
That is normal. The eggs expand with heat and contract as they cool. A slight puff during baking followed by a gentle settling means your custard was perfectly aerated.
Spinach and Feta Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Heat oil in a skillet over medium heat, add spinach, and cook until wilted, about 2 minutes. Cool, squeeze very dry, and chop roughly.
- Whisk eggs, half-and-half, salt, pepper, and nutmeg in a bowl until smooth.
- Press pie crust into a 9-inch pie plate. Scatter spinach, then feta and mozzarella over the bottom. Pour egg mixture over top.
- Bake on the middle rack for 35 to 40 minutes, until edges are golden and the center wobbles just slightly. Cover crust edges with foil if browning too quickly.
- Cool on a wire rack for 10 minutes, then slice and serve warm or at room temperature.
